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  • The Low Fat Chick 1:14 pm on September 2, 2012 Permalink | Reply
    Tags: , cornmeal, , , parmesan, , polenta,   

    Cheesy Polenta with Mushroom Herb Sauce 

    I have been on a cooking hiatus for two months as there have been so many changes in my life that all I could do to keep up was to make basic older recipes and try my hardest to eat healthy when eating out.  To recap the last two months, I went to Puerto Rico on vacation for July 4th and had a blast.  I purchased a Puerto Rico cook book while there, so I look forward to cooking from it and sharing the recipes with you. Once I returned from Puerto Rico, I immediately had to fly to NYC for a job interview.  I had applied for an US Financial Systems Manager position because I was ready to leave Atlanta. Well, it was a blessing because I was offered the position and had to move in 3 weeks! I began wrapping things up at the Atlanta job (many tears were shed as I liked working there) and then had to quickly prepare my house for moving.  After flying up north and deciding to live in Stamford, CT to be near my best friend who lives in New London, CT, I then flew back to Atlanta. Packing up a few things and the doggies I got on the road and happily arrived at my gorgeous Stamford loft on the harbor. A week later my furniture arrived and I began to settle in. So, now, after 4 weeks at the new job and enjoying my short commute to NYC daily, I decided to get back to creating and trying out new recipes. This here is my first new recipe created in the new place. I hope you enjoy because I love it!

    Ingredients

    2/3 cup stone ground white cornmeal
    2 cups beef broth, reduced sodium
    1/2 tsp dried oregano
    1/2 cup parmesan cheese, shredded
    2 tsp extra virgin olive oil
    10 oz mushrooms, sliced
    1/2 tsp fresh lemon juice
    1 tsp thyme, finely chopped
    1 tsp chives, finely chopped
    1 tsp Italian parsley, finely chopped
    1/2 tsp garlic salt
    1/4 tsp white pepper
    1/2 cup ricotta, part skim

    Preparation

    Put all cornmeal, 2 cups broth, and oregano in a sauce pan and gently whisk the ingredients together. Cook over medium high heat and once bubbling (about 2-3 minutes), reduce to medium heat and cook, stirring frequently, until mixture is thick and creamy. Remove from heat and stir in cheese.

    Heat oil in a large skillet over medium heat. Add mushrooms and lemon juice, and saute until mushroom are brown, about 6 minutes.

    Add cup chicken broth, thyme, chives, parsley, salt, and pepper. Boil 3 minutes, scraping up browned bits. Remove from heat and stir in the ricotta. Serve polenta topped with mushrooms sauce.

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (20.6 ounces).
    Calories 457.54

    % Daily Value
    Calories From Fat 148.78 33%
    Total Fat 16.93g  26%
    Saturated Fat  7.63g  38%

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  • The Low Fat Chick 12:00 am on September 2, 2010 Permalink | Reply
    Tags: , mushroom, parmesan,   

    Creamy Chicken and Mushroom Linguine 

    I whipped this up the other night. I found it light and flavorful because of the wonderful presence of freshly grated black pepper.  Ate it for lunch the next day as well and still enjoyed it. Great item to make frequently without having to buy complicated ingredients because most of the ingredients I already had. Whoohoo!

    Ingredients

    12 ounces whole-wheat linguine
    1 tablespoon extra-virgin olive oil
    2 cups sliced mixed mushrooms
    3 large garlic cloves
    1/2 cup dry sherry
    2 cups low-fat milk
    2 tablespoons white whole wheat flour or all-purpose flour
    1/2 tablespoon salt
    1 tablespoon freshly ground pepper
    1 cup finely shredded Parmesan cheese, plus more for garnish
    1 cup cooked shredded chicken

Preparation

  • Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry, scraping up any brown bits. Bring to a boil and cook, stirring, until almost evaporated, about 1 minute.
  • Whisk milk and flour in a bowl. Add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Parmesan until melted, then stir in the chicken. Add the sauce to the pasta and gently toss. Serve with more cheese, if desired

Servings:  2 cups per serving. 4 servings.
Calories: About 550 per serving.

 
  • The Low Fat Chick 1:25 am on August 28, 2010 Permalink | Reply
    Tags: aspargus, , , , , parmesan, , ,   

    Pasta Primavera 

    Friday night is a night where we all like to hit the town, but not for me tonight, as it just too hot in the ATL. Food is my passion so cutting up vegetables is what I had in mind while sipping on a glass of Cabernet. I really like this recipe, as it gets me to eat asparagus. Not too many recipes can do this, as the right combination of flavors, such as sweet red peppers, has to meet the asparagus just right for me to gobble it up. Well, that is exactly what I did because this was a tasty, light prelude meal to a fabulous weekend. Be sure to top with freshly grated parmesan cheese as the nutty, salty flavor brings all the other flavors together.

    Ingredients

    • 1 tablespoon olive oil
    • 3 cloves minced garlic
    • 1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
    • 1/2 pound thin asparagus, trimmed and cut into 1/2-inch pieces
    • 1 cup sliced button mushrooms (4 ounces)
    • 1 cup cherry tomatoes, sliced in 1/4 (6 ounces)
    • 1 cup low-sodium chicken stock*
    • 1/2 cup 1 percent milk
    • 1 tablespoon unbleached wheat flour, or all-purpose flour
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • l cup carrots, peeled into ribbons
    • 3/4 pound whole-wheat linguine
    • 1/2 cup (1 1/2 ounces) grated Parmesan
    • 2 tablespoons chopped parsley leaves (optional)
    • 1/4 cup shredded basil leaves (optional)
    Preparation
    •  Heat the oil in a large sauté pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes.
    • Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
    • Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water.
    • Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.

    *You can use chicken broth but the flavor will not be as strong and the sauce will not be as thick, but it still will be yummy.

    Servings:  2 cups per serving. 4 servings.
    Calories: About 500 per serving.

    Original recipe cited from Foodnetwork.com, Ellie Krieger.

     
  • The Low Fat Chick 1:35 am on August 9, 2010 Permalink | Reply
    Tags: , parmesan,   

    Zucchini and Onion Parmesan Crisps 

    After eating Chili Beef Stir Fry, I wanted a veggie snack.  I have this fascination with zucchini and marinara sauce so I decided to make the following recipe, but I also added in onion rings for a sweet flavor. When cooking this recipe, please watch the zucchini and onions in the oven, as they could cook quicker than we suggest, if you sliced very thin.  Also you do not want to burn the parmesan cheese, which could happen quickly. Other than that, this is a tasty snack, well worth the effort.

    Ingredients

    Cooking spray
    2 medium zucchini (about 1 pound total)
    2 teaspoons olive oil
    1/4 cup freshly grated Parmesan (3/4-ounce)
    1/4 cup plain dry bread crumbs
    Pinch ground black pepper
    1/2 cup marinara sauce

    Preparation

    • Preheat the oven to 450°F. Coat a baking sheet with cooking spray.
    • Slice the zucchini into 1/4-inch thick rounds.
    • Slice the onions and separate into rings.
    • In a medium bowl, toss the zucchini and the onion rings with oil.
    • In a small bowl, combine the Parmesan, bread crumbs, and pepper.
    • Dip zucchini slices and onion rings into the Parmesan mixture, coating evenly on both sides, pressing the coating to stick, and place in a single layer on the prepared baking sheet. Lightly sprinkle top with any remaining mixture.
    • Bake until browned and crisp, 10 to 20 minutes. Remove with spatula. Serve immediately with marinara sauce.

    Servings:  4
    Calories: About 140 per serving of 1/2 cup.

    Original recipe cited from Foodnetwork.com, Ellie Krieger.

     
  • The Low Fat Chick 2:17 am on August 7, 2010 Permalink | Reply
    Tags: , , , , parmesan,   

    Fresh Basil and Tomato Pizza 

    I have done really well lately, as the recipes I am trying and/or developing have often made my favorites list. Well, this too, is now a favorite, as the aroma of it cooking in my oven was just as awesome as the taste. The key to this pizza is fresh ingredients. Purchase fresh wheat pizza dough and vegetables from your local farmers market. In my case, I picked fresh basil from the plant we have growing in our window. This was a major hit with my family, as I also made it at my sister’s house. Everyone raved at how tasty this was!

    Ingredients

    1/4 cup wheat flour
    8 oz wheat pizza dough
    1 tablespoon yellow cornmeal
    2 teaspoons extra-virgin olive oil
    3 oz  shredded mozzarella
    1 Roma tomato, cut into 1/4-inch-thick slices
    2 oz freshly grated Parmesan
    2 large garlic cloves, minced
    6 large basil leaves

    Preparation
    • Roll dough sprinkled with flour into a 10 to 11-inch-diameter circle.
    • Preheat oven to 425°F. Sprinkle cornmeal over pizza pan. Transfer dough to pan.
    • Drizzle oil over dough. Sprinkle the mozzarella over dough.
    • Arrange the tomato slices in a single layer over the cheese. Sprinkle with Parmesan.
    • Arrange basil leaves on top and sprinkle garlic all over.
    • Bake for 12 to 15 minutes, until the crust is crisp and the cheese is melted on top.
    • Cut into 8 wedges and serve immediately.

    Servings:  8 slices.
    Calories: About 190 per serving.

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